De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
4 cups raw cashews
15 dried chiles de árbol
10 kaffir lime leaves (optional) cut into 1/4″ slices
2 tablespoons melted unsalted butter
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 1/2 teaspoons ground ancho chiles
2 tablespoons finely grated lime zest
Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 kaffir lime leaves (optional) cut into 1/4″ slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl and toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest.
DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.